Eggplant and ricotta rolls


The aperitif is always a pleasant and festive moment. During happy hour you meet your friends, you are having a toast, having a drink, you nibble, you talk and you laugh. One drink, two drinks, three drinks and so on. And above all you never forget to have a toast, because obviously there is always something to celebrate!

In my family we love appetizers, but we also like to accompany them with good things to nibble. I remember that one day I invited to my place my brother and my sister. That day, I did not prepared anything special for the snacking. My brother had told me then: “We should stop chips, peanuts, tomato mozzarella skewers. This is disgusting”. Since that day I try to pay more attention to the appetizers I prepare.
Just a few weeks ago my friend Jay was celebrating its 30th anniversary. On this occasion his wife, Cécile, had asked me to prepare some appetizers. I decided to make toasts and eggplant rolls, for which I am sharing the recipe today.


– 2 eggplants

– 5,3oz of raw ham (prosciutto, Parme, Bayonne…)

– 8,82oz de ricotta

– A few fresh mint leaves

– Olive oil

– Salt, pepper


– Cut the eggplant, lengthwise, into thin slices.

– Fry the eggplant slices with olive oil and then leave aside on absorbent paper.

– Cut the ham into slices of the same length as the eggplant slices.

– Chop the mint and mix it with the ricotta.

– On each slice of eggplant, put some ham, spread the ricotta mixture, and then roll the eggplant so as to obtain an eggplant roll.

– Bake the rolls in the oven for about 10 minutes.

Your eggplant rolls are now ready, enjoy !


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